Cabernet Sauvignon wears the crown in Napa Valley, but every king needs a court and Syrah is a treasured member of this elite entourage.
Syrah from Napa could be considered a rarity: In 2023, only 663 acres in the valley were planted to Syrah. Meanwhile, more than 24,000 of Napa’s 46,128 acres of vineyards are planted to Cabernet Sauvignon. However, the variety has fervent fans in Napa and a select group of the valley’s winemakers are applying their expertise to craft exceptional Syrahs. Why are they passionate about this regal red variety from France’s Rhône Valley?
“There’s nothing like a beautiful Syrah,” says Elias Fernandez, winemaker at Shafer Vineyards. He states that their customers “love Syrah’s classic hallmarks—those meaty, spicy, gamey, dark-fruited aromas and flavors.”
Napa’s diverse terroirs and microclimates are a perfect match with Syrah. “Syrah is a very accommodating variety when it comes to climate, terroir and winemaking style. There is no mistaking what’s in your glass is Syrah and the experience of tasting it can run a large range of flavor profiles, color and aromatics,” explains Mike Smith, winemaker for Myriad Cellars and Quivet Cellars.
Whether Syrah is planted in Calistoga or Oak Knoll, every producer makes a critical decision in the cellar: To blend or not to blend? There are no rules and it is the winemaker’s prerogative to make a single-variety Syrah or indulge in a bit of matchmaking and blend it with another variety.
Charles McKahn, owner and winemaker at McKahn Wines, makes a bottling of 100% Syrah with grapes “sourced from Hudson Ranch in the northwest corner of Los Carneros. McKahn believes “the warm climate and well-drained soil produce a deeply concentrated wine that does not need blending with other varieties.” Smith from Quivet also opts not to blend his Syrah from Kenefick Ranch Winery in the Calistoga AVA. He describes it as a warm site where the grapes reach “full phenolic ripeness” and “to temper this ripeness, I ferment the grapes with 100% whole-cluster stem inclusion, which imparts a layer of peppery spice and ground white pepper.”
Syrah shines on its own, but Fernandez from Shafer opts to blend their grapes from just south of the Stags Leap District. “Joining Syrah with Petite Sirah is such an exceptional, rich and almost joyful blend.” He adds: “The blend brings out the very best in each variety, with Petite Sirah adding blueberry notes to complement the gamey characteristics of Syrah.” And although its name implies that Petite Sirah is a tiny version of Syrah, it isn’t. Also known as Durif, Petite Sirah is a cross between Syrah and a nearly extinct grape variety called Peloursin.
Rolando Herrera, farmer and winemaker at Mi Sueño Winery, sees beauty in both single-variety and blended Syrah: “I like to produce Syrah both for blending and as a stand-alone wine to showcase the beauty and complexity of the variety.” From grapes grown at their estate vineyard in Oak Knoll, Mi Sueño produces Syrah with “a very nice structure and richness.” In blends, it adds “nice minerality and complexity of flavors.”
When it comes to food pairing, Syrah from Napa Valley is quite versatile. “I love Syrah with a hearty braised beef and vegetable stew infused with thyme and herbes de Provence. The power and savoriness of this dish highlight everything in the wine,” says Smith. McKahn suggests Syrah paired with Christmas Day prime rib for the holiday season. Fernandez finds Syrah “particularly compelling with game and grilled meats. Lamb is always one of my favorites.” Herrera recommends mole with baby pork ribs or pork posole.
Whatever pairing you choose, Herrera encourages everyone to spend some time getting to know Syrah from Napa Valley: “As delicious as our Chardonnay, Pinot Noir and Cabernet Sauvignon are in this valley, some days all we need is a glass of Syrah to refresh our palate and appreciate its singular beauty.”
